Whole Wheat Pancakes With Ginger Pear Compote Recipe

Name: Whole Wheat Pancakes With Ginger Pear Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Flour; 1-1/2 teaspoon Sugar; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/4 teaspoons Cinnamon; 1 cup Skim Milk; 2 whole Egg Whites; 1 teaspoon Vanilla; 1 whole Pear, Sliced; 1 teaspoon Chopped Ginger; 3 Tablespoons Sparkling Pomegranate Juice

Servings: persons

1 cup Whole Wheat Flour
1-1/2 teaspoon Sugar
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
1/4 teaspoons Cinnamon
1 cup Skim Milk
2 whole Egg Whites
1 teaspoon Vanilla
1 whole Pear, Sliced
1 teaspoon Chopped Ginger
3 Tablespoons Sparkling Pomegranate Juice

1
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
2
In a separate medium bowl, whisk together skim milk, egg whites, and vanilla extract.
3
Pour wet ingredients over the dry ingredients. Stir gently with a whisk until combined. Don't over mix. The batter will be thick.
4
Heat a non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot skillet. When the top of the pancakes start to bubble up, flip and cook until pancakes are lightly browned on the other side. Set completed pancakes aside or in a 200F oven to keep them warm while you finish with the remaining batter.
5
At the same time, heat a small skillet to medium high heat and spray with cooking spray. Add pear slices, ginger and pomegranate juice to skillet. Cook until pears absorb all juice and become soft, about 5 minutes. Pour compote over pancakes.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Whole Wheat Flour, 1-1/2 teaspoon Sugar, 1 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Whole Wheat Pancakes With Ginger Pear Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pancakes With Ginger Pear Compote

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